Keto-Friendly Cream of Broccoli Soup | Recipe

Cream of Broccoli Soup has been a staple in my childhood home for as long as I can remember. It started out as puréed “green soup” so my little brother would eat it and eventually developed into broccoli cheese soup once he decided that broccoli was a yummy, but my mother still puréed it so that we wouldn’t know there were onions (shh!). To this day living on my own, I still purée my cream of broccoli soup. It is delicious!

Keto-Friendly Cream of Broccoli Soup

Ingredients

2-3 broccoli bunches (approx. 6 cups chopped)

3 cups vegetable broth

2 cups heavy whipping cream

1/4 cup butter

2 tablespoons of chopped onion (minced)

1 tablespoon ground white chia seeds

2 cups shredded cheddar cheese

Instructions

Boil the broccoli in the broth, covered, until cooked.

Let cool slightly; enough to safely pour into blender.

Blend until smooth and puréed.

In the now-empty pot, add the butter and cook on medium the onions until limp (not browned!).

Add the ground chia seeds and stir until a thin paste starts to form.

Turn element to low, and pour the cream onto the paste.

Stir constantly until cream begins to boil gently and starts to thicken.

Return the broccoli puree to the pot and stir until the whole soup begins to bubble.

Add the cheese and stir until blended.

Serve.

Nutritional Stats & Variations

The ratios below are for the entire recipe (meant to serve 4), which means that each serving has only 4 grams of sugar (entirely from the veggies).

86 grams of protein (11%)

294 grams of healthy fats (83%)

50 grams of carbs (6%)

19 grams of fiber

16 grams of sugar

This vegetarian cream of broccoli soup can be made vegan by substituting the cream for coconut milk & butter for coconut oil, and omitting the cheese. For this keto-friendly recipe, I like use the Campbell’s chicken broth in a box to get a good dose of sodium and for added flavour. Go even more keto by omitting the onions and using homemade bone broth.